Rustic Italian Sausage and Eggplant Medley
Juicy Italian chicken sausage paired with tender roasted eggplant, peppery arugula, and flavorful garlic, creating a rustic and hearty medley. This dish is the perfect blend of savory and aromatic flavors, making it a delightful choice for a satisfying and nutritious meal.
ingredients
- 4 Italian chicken sausages
- 1 large eggplant, sliced into 1-inch rounds
- 4 cups arugula
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
steps
- 1.
Preheat oven at 400°F (200°C). Prick the sausages with a fork and place them on a baking sheet. Bake for 20-25 minutes, or until cooked through. Once done, set aside.
- 2.
In the meantime, sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Rinse the eggplant slices and pat them dry using paper towels.
- 3.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the eggplant slices for 3-4 minutes per side, until golden brown and tender. Remove from the skillet and set aside.
- 4.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic until fragrant, about 1 minute.
- 5.
Add the arugula to the skillet and toss until wilted, about 2 minutes. Drizzle with balsamic vinegar and season with salt and pepper to taste.
- 6.
Arrange the cooked eggplant on a serving platter, top with the sausages, and spoon the arugula mixture over them. Garnish with fresh basil leaves.
- 7.
Serve hot with a side of crusty bread or over a bed of cooked pasta for a more substantial meal.
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